Rating: 1 stars
2 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

A friend shared this pesto variation with Paulette Le Blanc. It's made from tender asparagus stems puréed wth garlic and basil.

Paulette Le Blanc, Santa Barbara, California
Recipe by Sunset April 1997

Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.

    Advertisement
  • In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.

  • Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.

  • Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus purée over pasta and mix. Add salt, pepper, and cheese to taste.

Nutrition Facts

434 calories; calories from fat 21%; protein 19g; fat 10g; saturated fat 1.5g; carbohydrates 71g; fiber 4.4g; sodium 36mg; cholesterol 83mg.
Advertisement
Advertisement